There's nothing quite like the taste of summer encapsulated in a scoop of homemade fresh strawberry ice cream. Bursting with the vibrant flavors of ripe strawberries, this creamy delight is the epitome of a seasonal treat
This post is a recipe for strawberry ice cream. It is made with an ice cream machine. A very simple recipe using fresh/frozen strawberries, lemon, vanilla, sugar/honey, cream, and whole milk.
Why Try This Recipe?
What makes homemade fresh strawberry ice cream so irresistible is not only its decadent taste but also the simplicity of its creation, especially when you have an ice cream machine at your disposal. With just a handful of ingredients and a bit of patience, you can churn out a batch of this luscious dessert that will rival any store-bought counterpart.
How to Make Strawberry Ice Cream
To start, gather the freshest strawberries you can find. Ensure they are plump, juicy, and bursting with sweetness. Wash and hull the strawberries, then cut them in halves. If the strawberries are frozen, it is okay to put them in the saucepan as it is whether it is whole or cut into pieces.
Next, in the saucepan add the strawberries into a saucepan with the sugar or honey. On medium heat, give it a good stir every 2 minutes. When the strawberries are soft, use a potato masher and mash it until it is a chunky syrup. Turn off the heat and squeeze the lemon juice and give it a good stir. Leave it on the side to cool to room temperature.
Now, we prepare the base for your ice cream. In a saucepan, combine heavy cream, whole milk, and sugar, heating gently until the sugar dissolves and the mixture is warm but not boiling. Whisk in a splash of vanilla extract to enhance the flavour profile, then remove from heat and let it cool slightly.
Once the base has cooled, stir in the chunky strawberry syrup, ensuring it is thoroughly incorporated. Transfer the mixture to the bowl of your ice cream machine and churn according to the manufacturer's instructions.
After about 20-30 minutes of churning, your ice cream will have reached the perfect consistency – thick and creamy with a velvety texture. Transfer it to a freezer-safe container, cover with a lid, and let it firm up for a few hours or overnight.
Ingredients
Fresh/frozen strawberries
Fresh strawberries provide the most vibrant and authentic flavor to the ice cream. They have a natural sweetness and aroma that cannot be replicated by artificial flavorings or extracts. By using fresh or frozen strawberries, you can capture the true essence of the fruit, resulting in a more wholesome and flavorful ice cream.
Sugar/honey
Honey or sugar is used in strawberry ice cream to sweeten and enhance the flavour of the dessert, balancing the natural tartness of the strawberries. Both honey and sugar dissolve in the mixture, ensuring an even distribution of sweetness throughout the ice cream.
Lemon juice
Lemon juice is used in strawberry ice cream to brighten and intensify the flavour of the strawberries. Its acidity helps to enhance the natural sweetness of the strawberries, creating a more vibrant and well-balanced taste profile.
Heavy cream
Heavy cream is used in strawberry ice cream to create a rich and creamy texture that melts smoothly on the palate. Its high fat content contributes to the luxurious mouthfeel of the ice cream, giving it a velvety consistency.
Whole milk
Whole milk is used in strawberry ice cream to contribute to its creamy texture while providing a slightly lighter consistency compared to heavy cream. The milk helps balance the richness of the heavy cream, resulting in a smooth and velvety mouthfeel without overwhelming the palate.
Egg yolk
Adding egg yolks to the cream base when making strawberry ice cream helps create a richer and creamier texture. The yolks act as a natural emulsifier, binding the ingredients together and giving the ice cream a smooth consistency
Final Notes
At last, the moment we've been waiting for arrives – it's time to savour the fruits of our labour. With a gleaming scoop in hand, we delve into the velvety depths of our homemade strawberry ice cream, revelling in its creamy texture and vibrant flavour. Each bite is a celebration of summer's bounty, a fleeting moment of pure bliss captured in a swirl of sweetness.
This post is a recipe for strawberry ice cream. It is made with an ice cream machine. A very simple recipe using fresh/frozen strawberries, lemon, vanilla, sugar/honey, cream, and whole milk.
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Strawberry Ice Cream
Equipment
- ice cream maker machine
Ingredients
- ½ pound fresh strawberries or 1 cup frozen strawberries wash and hauled
- ¾ cup sugar or 5 tbsp honey
- 1 tsp fresh lemon juice
- 1½ cups heavy cream
- 2 cups whole milk
- 1 tsp vanilla extract
Instructions
- Put the strawberries and sugar into the saucepan on medium heat. Whisk everything together until the sugar has melted and the strawberries can be easily mashed with a fork (5-7 mins). Using a handheld potato masher, mash the strawberries until the syrup is thick and chunky. Squeeze the lemon juice inside, give it a good stir, and set it aside.
- In a large sauce pan, add in the heavy cream and whole milk. Heat over medium-low heat until hot, but not bubbling.
- In a large bowl, whisk together the egg yolks until light in colour. Now, while whisking the eggs, slowly pour in ½ cup of the hot cream mixture to temper the eggs.
- Pour the tempered egg yolks into the saucepan with the rest of the custard base and stir gently with a wooden spoon for 2-4 minutes, or until the temperature is between 170-175 and the mixture is just thick enough to coat the back of the spoon. Remove from heat and stir in the vanilla.
- Combine the custard base and strawberry syrup together. Mix well. Refrigerate for 4 hours, until thoroughly chilled, or set into an ice water bath, stirring frequently until cold.
- Pour the strawberry custard base into your ice cream maker and churn according to manufacturer's instructions. After churning, transfer ice cream to a freezer safe container and place in a freezer to cure for at least 4 hours.
